Pepperoni Pan Pizza
This pepperoni pan pizza is made with a simple yet superlative from-scratch tomato sauce, two types of mozzarella, Parmesan cheese, pepperoni, and either store-bought or homemade dough. Lavished with everyone’s favorite topping and three types of cheese, this thick-crusted beauty means you can delete your closest pizza delivery place from your contacts and forget you ever craved anything else.
I didn’t start out as some formally trained chef guy. I brewed beer for a living until I was almost 30. Sounds like a dream, doesn’t it? While I was working at a brewery outside Mito, Japan, I happened to eat the best pizza of my life. Best pizza—in Japan? Crazy, right? After that trip, I knew that I wanted to concentrate on pizza and make it in my own highly personal way. My methods are old-school: Use the highest quality ingredients, make almost everything from scratch, and take the time to do it right. You can make the same great pizza that I make at the restaurant in your home, using your regular oven. Practice—and, okay, a few straightforward guidelines—makes pizza.–Joe Beddia
Pepperoni Pan Pizza
Ingredients
For the tomato sauce
- One (28-ounce) can crushed tomatoes or whole peeled tomatoes crushed by hand or passed through a food mill
- 2 garlic cloves minced
- 1 1/2 teaspoons fine sea salt or less to taste
- 2 tablespoons extra-virgin olive oil
For the pepperoni pizza
- 2 tablespoons extra-virgin olive oil plus 1 for drizzling
- One (1-pound) ball of storebought or homemade pizza dough
- 3/4 cup tomato sauce
- 3 ounces fresh mozzarella* pinched into small chunks
- 2 cups shredded low-moisture mozzarella*
- 3 1/2 ounces sliced pepperoni
- Pinch or two dried oregano
- 3 tablespoons grated hard cheese such as Parmesan or pecorino Romano
Directions
Make the tomato sauce
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In a bowl, combine the tomatoes, garlic, salt, and oil and mix thoroughly. You're done. That's your tomato sauce.
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Let the tomato sauce sit in the refrigerator to let the flavors meld for at least a few hours and up to 1 week.
Make the pizza
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Preheat the oven to 500°F (260°C) or 550°F (285°C). Adjust the oven rack to the middle position.
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Slick a rimmed baking sheet or a large cast-iron skillet or a 9-by-13-inch baking dish with 2 tablespoons oil. If desired, line it with a sheet of parchment paper. ☞TESTER TIP: Using parchment paper means there's no soaking and scrubbing molten cheese and burnt-on tomato sauce from your skillet or pan after dinner. Simply crumple and toss the parchment and you're done.
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Carefully stretch your dough to fit your sheet, skillet, or dish.
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Spread the tomato sauce over the dough and top with both mozzarellas. Arrange the pepperoni on top.
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Bake until the crust turns golden brown and the cheese melts, 11 to 12 minutes.
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Finish with a drizzle of olive oil, the oregano, and the grated hard cheese. Slide onto a cutting board, slice, and devour.
Notes
*What's the difference between fresh and low-moisture mozzarella?
You might think it's overkill to have 3 different kinds of cheese on a pizza (but if you're like us, the only thing better than cheese is more cheese) but let us explain why. Fresh mozzarella (the kind in brine) is lovely on a pizza because it melts into creamy, milky-fresh pools. However, it does need to be dried a little beforehand, otherwise, you'll end up with soggy spots. Tear it into smaller pieces and let it rest on paper towels for at least 15 minutes. Low-moisture mozzarella, on the other hand, is the other end of the spectrum. It's drier and gives you that melted, stretchy cheesiness. You want a better quality low-moisture cheese because the cheaper stuff gets pretty rubbery.Show Nutrition
Originally published September 14, 2018
from Leite's Culinaria https://ift.tt/3xE5sOc https://ift.tt/2SgaWyq
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